Date: Mon, 26 May 2008 02:04:27 GMT
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001 - "Allen Cohn"
Subject: RE: internal temperature of bread
Date: Mon, 19 May 2008 08:09:43 -0700
Bread dough is full of water so it really can't get above the boiling
point of water (212F) unless all the water has been baked out. (That
would be bad.
So, you're shooting for a temperature above the point that the starch
is cooked (gelatinized) and below the boiling point of water.
In practice that means that soft breads like brioche are done around
185-195F and lean breads like a crusty rustic bread are done around 200-208F.
Allen
SHB
San Francisco
PS: I've always wondered if cakes can be checked for doneness the
same way.... I suspect some bakers do.
--------------- MESSAGE bread-bakers.v108.n020.2 ---------------
From: "Werner Gansz"
Subject: Subject: RE: internal temperature of bread
Date: Mon, 19 May 2008 11:41:17 -0400
Mike, the safe answer is 200 deg F for lean breads, 205 deg F for
breads with food in them like brioche, cheese, or potato breads. At
some point it is a matter of personal preference as to the desired
texture of the crumb. At 195 degF the crumb of a lean bread will be
fully baked but the crumb will have a moist texture. Personally I
prefer baguettes at 195; once the baguettes are out of the oven the
thick crust that I get will gradually loose it crackle as it cools
and become pull-apart chewy as the moisture works its way back into
the crust. However a moist crumb can be mistakenly interpreted to be
under-baked. Baked to 200+ deg F a baguette will have a completely
dry crumb, which may be preferred by some. Breads with food in them
will maintain a moist interior even above 200 Deg F.
Get a handheld digital thermometer that will hold its reading. You
can insert it into the bread, keep your hands out of the oven for a
few seconds, and then push the hold button as you remove the
thermometer. After a few bakes of breads of different sizes and
shapes you will learn to read the internal temperature by the color
of the crust. But initially a thermometer is a big help in getting
the right balance between temperature and bake time for each type of loaf.
Werner
------=_NextPart_000_0020_01C8B9A5.40B0A540
charset="US-ASCII"
>what internal bread temperature should I =
>reach for the bread to be fully = baked?
Mike, the safe answer is 200 degF for lean = breads, 205 degF for
breads with food in them like brioche, cheese, or potato breads. At
some point it is a matter of personal preference = as to the desired
texture of the crumb. At 195 degF the crumb of a lean = bread will
be fully baked but the crumb will have a moist texture. = Personally
I prefer baguettes at 195; once the baguettes are out of the oven the
= thick crust that I get will gradually loose it crackle as it cools
and become = pull-apart chewy as the moisture works its way back into
the crust. However a moist = crumb can be mistakenly interpreted to
be under-baked. Baked to 200+ = degF a baguette will have a
completely dry crumb, which may be preferred by some. = Breads with
food in them will maintain a moist interior even above 200 Deg = F.
Get a handheld digital thermometer that will = hold its reading. You
can insert it into the bread, keep your hands out of the oven for a =
few seconds, and then push the hold button as you remove the =
thermometer. After a few bakes of breads of different sizes and
shapes you will learn to = read the internal temperature by the color
of the crust. But initially a thermometer is a big help in getting
the right balance between = temperature and bake time for each type of loaf.
Werner
------=_NextPart_000_0020_01C8B9A5.40B0A540--
--------------- MESSAGE bread-bakers.v108.n020.3 ---------------
From: "mike fuller"
Subject: rice flour bread w/o wheat?
Date: Mon, 19 May 2008 11:15:04 -0500
Anybody have a rice flour bread recipe with zero wheat flour?
thanks
mike from havana
--------------- MESSAGE bread-bakers.v108.n020.4 ---------------
From: aqn@panix.com
Subject: Re: internal temperature of bread
Date: Mon, 19 May 2008 15:42:03 -0400 (EDT)
I don't know about challah, but for the "normal" bread that I bake
(French bread and ciabatta, mostly) I aim for an internal temperature
of 205-208F. I believe "The Breadbaker's Apprentice" calls for 205F.
My advice is: experiment!
Andy Nguyen
--------------- MESSAGE bread-bakers.v108.n020.5 ---------------
From: MA
Subject: Re: internal temperature
Date: Mon, 19 May 2008 15:08:38 -0700
Fully baked bread should register between 200 to 205 F using an
instant read thermometer, if I remember right. Check Julia Child's
Way to Cook cookbook to confirm the temperature.
Also, if you have a microwave convection oven, use the bread baking
cycle or bake at 10% power with convection. Reduce the baking time a
bit and your bread should bake nicely.
Mary
--------------- END bread-bakers.v108.n020 ---------------
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